Nutritional rice milk product

US4894242A · kind A · utility

Inventors

• Cheryl R. Mitchell · Stockton, US
• Pat Mitchell · Manteca, US
• Robert Nissenbaum · Palo Alto, US

Key dates

• Filing date: Mar 29, 1988
• Grant date: Jan 16, 1990
• Expiry date: Mar 29, 2008

Classification

• Technology area (CPC A): Human Necessities
• CPC primary: A23L7/107
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

The method of the invention comprises selection of whole grain rice, either white or brown rice, which is liquefied, preferably with alpha-amylase enzymes, and then treated with relatively high levels of a glucosidase enzyme and/or a beta-amylase enzyme in a saccharifying step. The total enzymatic reaction time in both the liquefaction and saccharification steps is limited to prevent development of undesirable off-flavors to yield a non-allergenic rice milk produce having surprising milk-like texture and functionality, the rice milk product being characterized by the absence of a rice-like flavor and having a preferred composition defined as follows: ______________________________________ Soluble Complex Carbohydrates 10 to 70% of solids; Maltose 0 to 70% of solids; Glucose 5 to 70% of solids; Ash or Minerals 0.1 to 0.6% of solids; Protein and Fat 1 to 3.5% of solids; Fiber 0.05 to 0.4% of solids. ______________________________________ The rice milk product can also be converted to a dried product.